RED LENTIL PASTA PRIMAVERA WITH ITALIAN HERBS

RED LENTIL PASTA PRIMAVERA WITH ITALIAN HERBS

Red Lentil Pasta Primavera With Italian Herbs is a bright and flavourful vegan dish that brings together plant-based protein, colourful vegetables and aromatic Italian herbs in one nourishing bowl. This meal uses red lentil pasta as its hearty base, which is an excellent gluten-free and protein-rich alternative to wheat noodles. It’s tossed with lightly sautéed zucchini and juicy cherry tomatoes in a fragrant olive oil and herb dressing. This lentil pasta is quick to prepare and packed with fibre. This pasta primavera is ideal for busy weeknights or light weekend lunches. The freshness of the vegetables balances beautifully with the richness of olive oil, while the Italian herbs enhance the Mediterranean flavour profile. It’s a simple yet satisfying dish that allows natural ingredients to shine. Whether served warm or chilled, this Red Lentil Pasta Primavera With Italian Herbs is refreshing, wholesome and easy to make with pantry staples.

RECIPE CATEGORY

Dinner

SERVING SIZE

1

CUISINE

Mediterranean

PREPARATION/TECHNIQUES

Boil, Sauté

OCCASION/HOLIDAY

Spring, Summer, Casual Dinner, Picnic

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan, High Fibre, Low Cholesterol, Wheat / Gluten-Free, Quick & Easy

DISH TYPE

Pasta

INGREDIENTS

• 140 grams | 4.94 ounces | 1 cup cooked red lentil pasta
• 40 grams | 1.41 ounces | ¼ cup cherry tomatoes, halved
• 30 grams | 1.06 ounces | ¼ cup chopped zucchini
• 15 milliliters | 0.51 fluid ounces | 1 tablespoon olive oil
• 0.50 grams | 0.02 ounces | ½ teaspoon Italian herbs
• 1.5 grams | 0.05 ounces | ¼ teaspoon salt
• 0.30 grams | 0.01 ounces | ¼ teaspoon black pepper

FULL NUTRITIONAL INFORMATION

• Calories: 312 kilocalories
• Protein: 13.8 grams
• Carbohydrate: 36.7 grams
• Sugar: 3.1 grams
• Fibre: 6.8 grams
• Fat: 15.0 grams
• Saturated Fat: 2.1 grams
• Sodium: 580 milligrams
• Potassium: 545 milligrams
• Calcium: 44 milligrams
• Iron: 3.4 milligrams

PREPARATION

• Cook The Pasta: Boil the red lentil pasta according to package instructions. Drain and set aside.
• Sauté The Vegetables: In a pan, heat olive oil over medium heat. Add chopped zucchini and cook for 2 to 3 minutes.
• Add Tomatoes And Herbs: Stir in the halved cherry tomatoes and Italian herbs. Cook for another 2 to 3 minutes until the vegetables soften slightly.
• Combine With Pasta: Add the cooked pasta to the pan. Toss everything together to coat evenly in the oil and herbs.
• Season: Add salt and black pepper to taste. Mix it well.
• Garnish And Serve: Serve warm, garnished with parsley or a sprinkle of vegan parmesan if desired.

PREPARATION TIME

5 minutes

COOKING TIME

10 minutes

TIPS

• Use Pre-Cooked Pasta: Keep a batch of red lentil pasta pre-cooked in the fridge to save time.
• Fresh Herbs Boost: If available, fresh basil or parsley adds even more vibrant flavour.
• Sauté Gently: Don’t overcook the vegetables. They should remain slightly firm for a satisfying bite.
• Customise Texture: Add a splash of reserved pasta water for a looser sauce if needed.

VARIATIONS

• Add Protein: Toss in cooked chickpeas or white beans for added plant-based protein.
• Extra Vegetables: Bell peppers, peas or spinach work beautifully in this dish.
• Citrus Kick: A squeeze of lemon juice adds brightness and balances the olive oil.
• Nutty Touch: Top with toasted pine nuts or crushed walnuts for extra texture.

PREPPING AND STORAGE

• Refrigerate Storage: Store leftovers in an airtight container for up to 3 days.
• Meal Preparation Friendly: Best enjoyed fresh, but also suitable as a cold pasta salad.
• Reheating: Gently reheat on the stovetop with a dash of olive oil or water.
• Freezing: It is not recommended to freeze vegetables because they may lose their texture.